With both Sunday brunch and afternoon tea proving such enduring trends within luxury hotels, there often isn’t much room left for Sunday lunch. But this is exactly what’s on offer at Town House, the elegant restaurant that sits comfortably within The Kensington. We’re not talking about your typical Sunday fare, though; this is a fresh take on the weekly tradition.
Here they’ve opted for a new Sunday lunch concept, encompassing a Market Table buffet-style start, a la carte main, and a platter of desserts served to each individual at their table. And as anyone who’s stepped inside this boutique hotel will surely agree, the dining space here is the ideal setting for such an occasion, exuding both classic elegance and contemporary style in equal measure, while providing a tranquil retreat from the city.
The interiors here are light-filled and fresh in white and a subtle teal green, with plush rugs and plump seating in vibrant jewel shades. Both antique and contemporary ornaments add interest, and the each room’s fireplaces, as well as the bookshelves, give the space a more homely feel.
Lunch begins with free rein of a generous spread of mouth-watering seafood, with charcuterie, salads and a selection of pickles, too. Giant crab sits alongside rock oysters, Scottish langoustine, razor clams, mussels, and more, supplemented by plate upon plate of premium cured meat, seared tuna topped with lentils, and sweet pickled girolles.
A tightly curated selection of British classics are then on offer for the a la carte main, including slow roast sea trout, and slow cooked and jospered lamb shoulder. The crispy skinned yet delicate sea trout is cooked with finesse, and served on a bed of sweet red, yellow and green tomatoes with the flavour of aromatic fennel coming through. The lamb, meanwhile, is remarkably rich and tender, with an almost caramelised taste that comes from the time it’s left to cook, served in an unctuous lamb jus, artichoke caponata and salsa verde.
For dessert, a wooden board is brought to the table with prettily displayed miniature chocolate and passion fruit tarts (crisp on the outside, with a rich, creamy interior), strawberry shortbread trifles in miniature jars, and luxurious baked cheesecake with Kentish raspberry.
While the service at Town House is certainly efficient, the restaurant has a remarkably relaxed ambience. As sunlight shines in through the expansive townhouse windows, and from the small hyacinth-adorned terrace, Sunday lunch here feels extraordinarily unhurried, perhaps in a way only a hotel of this kind can.
Words by Lauren Hill